Paper-thin sheets of beef coated in a fiery groundnut and spice paste, sun-dried to a crispy, intensely flavoured jerky.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: woven basket or plate
Garnishes: sliced onion rings
Accompaniments: kunu (millet drink)
Instructions
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1
Slice beef into very thin, wide sheets (about 2mm thick). This requires a very sharp knife and partially frozen beef.
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2
Spread slices on a drying rack and sun-dry for 4-6 hours or dehydrate until leathery.
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3
Mix groundnut paste with all spices, crushed bouillon, salt, and enough water to make a spreadable paste.
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4
Coat each dried beef slice thoroughly with the spice paste on both sides.
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5
Sun-dry the coated slices again for 3-4 hours until the paste is set.
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6
Grill briefly over low heat or toast in the oven at 150°C for 10 minutes until crispy. Store in airtight containers.
Did You Know?
Kilishi is sometimes called "Nigerian biltong" — but Hausa traders were making it centuries before the South African version existed.
Chef's Notes
Equipment Tips
- sharp knife
- drying rack
- mixing bowl
- grill or oven
Garnishing
sliced onion rings
Accompaniments
kunu (millet drink)
The Story Behind Kilishi
Kilishi is a Hausa delicacy from northern Nigeria, developed as a preservation method by nomadic cattle herders and traders. The groundnut coating technique is uniquely Hausa and allowed meat to be stored and transported across the Sahel for long journeys.
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